Crusty Coconut Merengue Cookies

1. 1

   Whip the egg white.

2. 2

   In between, add the powdered sugar in 3 batches.

3. 3

   Whip until stiff peaks form.

4. 4

   Using a rubber spatula, fold in the finely grated coconuts.

5. 5

   (Do not mix too much to maintain the airy texture.)

6. 6

   Pour the meringue into a pastry bag and pipe onto a baking tray.

7. 7

   (Each meringue should be roughly 2-3 cm big.)

8. 8

   Bake for 50 minutes in a 120C preheated oven.

9. 9

   When done, let the merengue cool on the baking tray.

10. 10

    Done!

* Per serving · 4 servings · Values may vary.

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